Quick Stuffed Tomatoes

Quick Stuffed Tomatoes

34

"Yummy and quick stuffed tomatoes."

Ingredients

55 m {{adjustedServings}} servings 245 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degree C).
  2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
  3. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
  4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
  5. Place the tomato shells in an 11x7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.
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Reviews

34
  1. 44 Ratings

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Like three earlier reviewers, I thought the filling was great but would skip the tomatoes entirely. Incidentally, I had a lot of extra filling -- this would've probably filled eight tomatoes. (...

Really Good. Have made it twice. Second time made a couple of changes. Used Fresh Mozarella and baked the tomatos with the caps on, it helped keep the moisture in so the couscous did not dry ...

Excellent! I used pine nut couscous mix, substituted goat cheese for the mozzarella, added roasted red peppers along with the sun dried tomatoes, and skipped the mint. Also, after reading the ...